TARO PASTE SANDWICH & FRIED SNACK

This ia a yam filling sandwich with cream cracker biscuits and serve as snack.Quite a simple way to cook this snack .I used the margarine cream cracker biscuits,or you can use plain cream crackers.

TARO PASTE SANDWICH & FRIED SNACK

Ingredients;
A; 250g taro / yam(pared off skin,cut into thin slice pcs,steamed,mashed whildt hot)
     1 tbsp icing sugar
     1 tbsp butter
      1 tbsp cornflour
B; 12 pieces cream cracker biscuits
C; 1 egg ,beaten
     some milled cream crackers crumbs
Method;
1.combine ingredients A together.Divide into 6 equal parts.sandwich this between 2 pieces of cream cracker biscuits of ingredients B.

2.Dip no.1 in beaten egg then coat with milled biscuits crumb.deep fry in hot oil till golden.

FROZEN BANANAS IN COCONUT MILK AND CRUSHED PEANUT

This easy to prepare recipe is a delicious can be enjoyed as a sweet snack. Made with freshly frozen banana and coated with sweet coconut milk and sprinkle with crushed peanuts.


FROZEN BANANAS IN COCONUT MILK AND CRUSHED PEANUT

Ingredients;
8 small bananas ( preferably finger bananas)
8 wooden ice cream sticks
300 ml coconut cream
2 tbsp caster sugar
1/2 tsp salt
100g chopped roasted unsalted peanut
4 tbsp freshly grated or unsweetened desicated coconut

Method:
1.peel the bananas and thread them onto ice cream sticks. Place on a plate,cover with plastic wrap
  and freeze in the freezer for 2 hours.
2.Combine the coconut cream,caster sugar and salt in a narrow glass and stir until the sugar is
   dissolved.
3.On a plate,combine the peanuts and grated or desicated coconut,mix well. From freezer take out
   the plate of  frozen bananas and dip a frozen bananas into the sweetened coconut dream,tilting the
   glass to ensue the bananas is coated thoroughly. Remove and roll in the peanut mixture until the
   bananas on all sides, then place on all sides on a serving platter. Repeat with the remaining bananas.
4.Serve the coated bananas immediately,or return to the freezer and serve any time.

CARAMELIZED PUMPKIN ,SWEET PTATOES

This sweet dessert was my parent favourite. Using simple ingredients to cook.I bought a medium size pumpkin ,using half and some sweet potatoes to cook.You can add in yam as well,I left out the yam because I forgot to buy.Is very nice dessert

CARAMELIZED PUMPKIN ,SWEET POTATOES

Ingredients;
300g pumpkin,cut into 1 1/2 in chunks with skin
300g sweet potatoes,peel the skin and cut into 1 1/2 inch chunks
4 small shallot,peel and slice thinly
1/2 pieces gula melaka /brown sugar
a few tbsp sugar
2 tbsp vegetable oil
some water

Method;
In a heat wok,add 2 tbsp oil to fry the shallot till light brown and fragrant add in the gula melaka and
some sugar to taste for the sweetness.Adjust the sweetness to your taste.
Put in the pumpkin,sweet potatoes,stir well add just enough water to cover it,bring to a boil,lower heat to simmer till cook and gravy is thicken and dry. Don't add too much water or cook too long.
Or else the pumpkin and sweet potatoes will become mushy.Can be seved hot or cold..

KEREPEK BAWANG (ONION CRACKER)

Everyone is my family loves to snack this kerepek bawang(onion crackers).During my working day,
One of my malay colleague bring some kerepek bawang to treat us,we chinese colleague loves it.So
every chinese new year we order from her.She stop taking order from us,due to two small children and her aunty did not want to help her.Once day she told me ,bought the ingredients come to my house and I will show you how to make.there is no written recipes.Roughly I jotted down the amount
of ingredients to use.The dough have to be quite stiff,so that easily can be cut into thin slice.

KEREPEK BAWANG (ONION CRACKER)

Ingredients;
Onion batter;
400g plain flour
200g big onion (blend to smooth paste)

 2 tsp salt (adjust to your taste)
1 tsp msg



Onion dough
In a bowl of blended onion,add salt,msg,use a spoon to stir well mix.Add the mix blended onion to the flour using hand to mix well combined and knead to a stiff dough.set aside.(can use the bread machine or use the hook to mix).Divide the dough into 6

Ingredients;
margarine batter

4450g flour
50g melted margarine
water roughly 12 tbsp ( slowly add in tbsp by tbsp)

margarine dough
In a mixing bowl mix all the ingrdeints together to get the stiff dough.Mix longer period to get the texture smoother.Divide the dough into 6

Method;
1.Dust the working surface with some plain flour,put a pieces of dough onto the flourd surface. Roll
the dough flat with a rolling pin ,do the same with the margarine dough.
2.Put the margarine dough first and top with the onion dough,should be the same equal size. Roll like the swiss roll,roll tightly so that is no hole in between.Do the rest of dough the same way.
3.use a very sharp knife.  on a choppong board  place the roll batter,trimed off the end,cut into a thinly sliced.after cutting a few slice roll it round then cut,doing it in between cuting and roll round.
4.After slicing put into a big plate,don't overlap or it will stick together.Don;t dust with flour.
5.In a wok ,heat a wok of oil,when the oil is hot,put in pieces by pieces to deep fry,when it turn slightly brown in colour,dish out and drain off the oil..When it cooled store in an air tight ontainer.

Tips ; can use a pasta machine using no.7 to press flatten,fold into three and flatten again for 3 -4 times.Then change to no;4 to press flatten and fold into three and flatten again for 3-4 times.
then layer the margine roll and the onion roll together and slice thinly.If your dough is soft,have diffculty to slice thinly,put your dough in the freeze to frozen for a few hour.Take out from fridge,have to be fast in slicing and quickly put into a wok of hot oil,to deep fry or it defrosted the sliced pieces will be sticky. the important part the dough have to be a bit stiff.  All the years i hand roll it cos; i do not own the pasta machine.I just got this pasta machine two year  from the second hand store.

BOILED EGG PLANT

Boiled eggplant ,this dish my mom cook for us,now is my turn to cook for my children. they love it.
Is a simple dish using few ingredients to cook.

Ingredients
2 eggplant
1 whole garlic,minced
2 tbsp salted bean paste (adjust acording to your taste)
2 tbsp water
4tbsp vegetable oil for frying.

Method;
1.cut the each egg plant into 3 part.In a pot of water,add in the eggplant to cook till tender,Drain.
2.Use a choptstick to peel off the skin.Arange on a plate.
3.In a wok ,heat 4 tbsp oil,stir fry the garlic,slightly brown add in the salted bean paste and 2 tbsp water ,stir well mixed.Dish  on the boiled eggplant and serve with a bowl of rice.

ROASTED PORK BELLY, EGGPLANT IN XO SAUCE

This simple combination of eggplant and roasted pork belly cooked in xo sauce, very tasty dish. Normally in chinese family,roasted pork belly that is left over,we used it to cook with other ingredient. It can cook a pot of mixed vegetable or a pot of mixed rice.

ROASTED PORK BELLY ,EGGPLANT IN XO SAUCE

Ingredients
300 roasted pork belly ( cut into small pieces)
400g eggplant (striped)
2 tbsp xo sauce
3 chilli (coarsely chop) optional
30 ml water

Seasoning
1 tbsp light soy sauce

1 tsp sugar


1/2 tsp chicken stock powder

Method;
1.Parboil eggplant in the hot oil over high heat for a short while,dish out,drain.
2.leave 2 tbsp hot oil in wok,add in roasted pork bellyand stir fry over medium heat until fragrant,then put in xo sauce,stirring constanly until aromatic.
3.Add the eggplant,seasoning and water,stir fry briskly over high heat until well combined.serve hot.

STEAMED SALTED CHICKEN SERVE WITH GINGER SAUCE

The chicken is marinated with salt,sesame oil and 'shaoxing' wine before it steamed. Make in the morning and put into fridge till evening time,take out to steam. this way is more tasty.

STEAMED SALTED CHICKEN SERVE WITH GINGER SAUCE

Ingredients
3 chicken chicken drumsticks
1 tbsp salt
1 tbsp shaoxing wine
1 tsp sesame oil

Ginger with spring onion sauce
120g mashed ginger
2 tbsp chopped spring onion
3 tbsp cooking oil
1 tsp sesame oil
1/3 salt.

method.
1.To make dipping sauce,in a preheated wok,heat up 3 tbsp cooking oil,add in mashed ginger and spring onion,stir fry over low heat until fragrant.remove from heat,mix in sesame oil and salt.

2.Rinse the chicken drumsticks,pat dry, then rub it all over with salt,wine and sesame oil. Let it marinate for 1 hour.( can marinated for longer hour your preferens )

3.put the marinated chicken drumsticks onto a steaming plate.In a preheate steamer,steam the chicken
  drumsticks over high heat for 20 minutes or until cooked .Remove from heat,leave to cool.cut into pieces and serve with the ginger dipping sauce.

STIR FRIED PORK WITH ASPARAGUS

This is a Asia style cooking asparagus,is often stir fried with chicken meat,shrimp,beef ,pork and fish fillet. Preparing asparagus cut off the thick end,can be used whole,slice or chopped into bite size to fry with rice.

STIR FRIED PORK WITH ASPARAGUS

Ingredients;
300g lean pork
250g asparagus (cut into 2 inches)
10 sliced carrot
10g scallion ( cut into 2 inches)
1 tsp minecd ginger
1 tsp minced garlic
1 tbsp cornstarch

Seasoning
1/2 tsp salt
1 tsp sugar
tsp oyster sauce
1 tbsp shaoxing wine

Method;
1.wash the meat,drain and cut into thin slice,marinated with cornstarch for 5 minutes.Take the twig
  of asparagus and rinse.
2.Heat up  pot of hot oil,scald the marinated sliced meat in hot oil,remove and drain.
3.heat a saucepan,1 tbsp of oil,saute the minced garlic and ginger until fragrant,put in the asparagus, carrot,stir fry over high heat for 2 min,add in the scald meat seasoning and scallion stir fry evenly. remove from heat and serve.
  

SPICY CHICKEN IN COCONUT MILK SOUP

This thai coconut milk soup is quick and easily put together and are cooked so that each ingredients can still be tasted in the finished dish.Squeeze for the thick coconut milk without adding any water.
the second time add some water to the coconut to get a thin coconut milk and put ingredients A to cook for the soup base.

SPICY CHICKEN IN COCONUT MILK SOUP

Ingredients; A
6 slices galangal
2stalks lemongrass (sliced)
4 kaffir lime leaves
2 stalk fresh coriander (wash and put the whole stalk in)
750 ml chicken stock or water

Ingredients;
250g chicken thigh fillets,(cut into bites size)
100g straw mushroom (halved)
10 pcs bird eye chilli (flatten ) Add more if prefer hot
1 red chilli (sliced)
4 shallots (sliced)

Ingredients C
2 spring onion (sectioned)
1 stalk coriander (sectioned)
250 ml thick coconut milk ( 2 fresh grated coconut )

Seasoning;
3 tbsp thai fish sauce
2 tbsp lime juice
1 tsp chicken stock granule
20g palm sugar

method;
1.place all ingredients A in pot and bring to a boil. Covered and simmered over medium heat for 5 minutes.remove,strain stock and discard solids.
2.Add in all ingredients B into soup and bring to a boil. Reduce to medium high heat ,add in all the seasoning and simmer it until chicken is cooked through.
3.Stir in thick coconut milk and cook until just heated through (do not allow to boil).
4.Lastly add in spring onion and some coriander and ready to serve.

FRIED EGGPLANT

A simple and easy  cook eggplant. It could make a good dish to serve to vegetarians. It taste nice.

FRIED EGGPlANT
source; indian kitchen

Ingredients;
2-3 eggplant
1/2 tsp turmeric powder
1 tsp chilli powder
salt to taste

Method
wash and cut each eggplant into 3 and halved.Marinated with turmeric powder,chilli powder
and apply a thin layer of salt to every pieces.Keep aside for 15-20 minutes.Heat oil in  wok  ,pan fry the eggplant till cook and golden brown.

STIR FRY KALE VEGETABLES

A simple tasty kale vegetables with just a hint of spiciness to serve with a bowl of rice.In a wok,heat a tbsp of oil,put in 1 tbsp of chop chilli sauce to stir fry till tender and taste for saltiness.if to blanch,can add dash of salt.

CHOP CHILLI

My sister in law gave me a pack of chilli padi from her garden.she plant it herself,as her family does't
not take spicy food.she uses to give me this chilli padi quite often.The first time i taste this chop chilli,I love it,very tasty and spicy, was make by my youngest brother a few year back.He got the recipe from internet,My daughter  back from K.L saw this bottle of chilli on the table,she told me she want it,left only half of it.I gave her.I have a sichuan cook book,the book did mentioned this chop chilli,but no recipes was given.

CHOP CHILLI
Ingredients;
bird eye;s chilli/chilli padi (coarsely Pound)
1/2 inch ginger ( minced)
3 cloves garlic (minced)
1 tbsp salt
rice wine 250 ml (I used super yellow mijiu )

Method;
wash the chilli padi and left to dry at room temperature.In a big bowl,mix all the ingredients together and use a dry spoon to stir evenly  well mixed .Put in a clean dry air tight  glass container for a few days before using it. It can be kept for a month.
before using it.

STEAMED BLACK POMPRET

For this recipe it is steamed black pompret with a spicy ,garlic,ginger  flavors.The above picture is uncook fish.when hubby back from work,saying he is hungry,straight away I put to steamed  the fish. Another gas stove I stir fry a plate of vegetable.Dinner is ready,I was washing the dishes Only when I realised I forgot to snap a photo of it.

STEAMED BLACK POMPRET

Ingredients;
600g black pompret ( I use two medium size)
80g fish
40g ginger
10g chilli padi
some spring onion

Seasoning
1 tbsp oyster sauce
1tbsp fish sauce
1 tbsp shao xing wine

method;
1.clean the fish,drain
2.flatten and chop the ginger,garlic and chili padi.In a wok,Heat 2tbsp oil,put in the ginger,garlic and
  chilli padi,stir fry till light brown and fragrant.Pour and spread the chilli,garlic and ginger paste on
   to the fish.Set aside.When you want to eat,mix all the seasoning evenly  and pour onto the fish.
3.Steam the fish in a steamer over high heat for 7 minutes or till cook.
4.Sprinkle with parsly or chop onion.
Notes;before steaming,put two stalk of spring onion on to the sides of the plate.It smell fragrant.



.

CHICKEN CONGEE WITH DRIED SCALLOP

Quick and easy to prepare, this congee is a type of porridge popular in many Asian countries. You can add in any meat,fish , vegetables and herb to cook together. At home,only both of us,my eldest boy and me,I cook this simple meal for lunch and is also extremely good to eat.

CHICKEN CONGEE WITH DRIED SCALLOP

Ingredients;
2 pcs chicken thigh
200g jasmine rice/calrose rice
40g dried scallop
20g old ginger
1 stalk spring onion/coriander
1.6 litres water

seasoning;
4 tbsp concentrated chicken stock ( I ommited)

Garnish ;
some coriander leaves
some crispy fried dried scallops
a dash of sesame oil
a dash of white pepper powder

Preparation
1.remove skin and visible fats from chicken thigh meat. Grind dried scallop ( do not soak them).
 slice old ginger.Dice spring onion.
2.Rinse rice and set aside.

Method;
1.bring a pot of water to boil and boil chicken thigh for 20 minutes till cooked.Allow chicken to cool.separated the bones and meat.shred the meat and reserve the bones for congee.
2.combine rice,dried scallops,old ginger and water in a large stock pot.add in chicken bones and bring to a boil.simmer for 1 hour till grains become tender.
3.when congee is ready,remove the chicken bones,and add in seasoning to taste.simmer for another 5 minutes.add in shredded chicken meat.
5.serve congee with garnish.

KUIH LAPIS (STEAMED LAYER KUIH)

Kuih lapis is a traditional nyonya kuih. This recipes was from my eldest sister,the first time she make the texture was not nice,second time  she makes some changes in the ingredients to get this texture.This time she got it right,the texture of this kuih lapis is chewy,soft and fragrant of coconut.
I love to eat this kuih lapis and when come to eating I love to peel layers by layer. Try it.

KUIH LAPIS (STEAMED LAYER KUIH)

Ingredients; A
700 ml thick santan (pure coconut milk)
400g tepung ubi (tapioca flour)
100g tepung beras (rice flour)

Ingredients; B
400g sugar
400ml water
8-10 pandan leaves,(cut into sectioned,tear into two)

Method;
1.In a pot,put in sugar, water,pandan leaves and boil till the sugar dissolved.Let it cool.
2.Mix ingredients A together until the batter is smooth and add in ingredients B syrup water till well
combined and sieve through to get the batter smooth.
3.Divide batter into 3 portion,leave 1 portion white and the rest add in different colour.
4.Grease 8'tray and heat up for 5 minutes. Measure a bowl of batter 100ml from white batter steam for 3 minutes till cooked using medium -low heat
4.Keep repeating the step for different colour batter until all the batter is used up.
5.As for the last top layer mix with darkness green,steam for 6 minutes. Remove the over and continue to steam for 10 minutes till top layer dries.

Notes;Make sure to stir the batter thoroughly everytime before scoop out for steaming.
          let the kuih lapis to cool thoroughly,lightly makes a clean cut at the edges,flip the tray to knock
          out the kuih.Don't over steam the layer,or else it won't stick together.

YAM FRITTERS

I brought this yam is import from thailand, nowaday yam is quite expensive . My three children loves to eat this yam fritter and I used to cook this yam fritters using different ingredients each time I make.It very tasty and easy to cook.

YAM FRITTERS

Ingredients;
300g yam (pared off skin,shredded)
100g dried prawms (soaked,minced)
50g plain flour
3 red chilli (deseeded,sliced thinly)
some basil leaves (wash,sliced thinly
5tbsp of water

Seasoning;
salt and msg  to taste
dash of white pepper / chinese five spice powder (or both)

Method;
1.combine all the ingredients in a big bowl add in the seasoning to make a sticky batter.
2.heat a wok with oil,when the oil  is hot,lower the heat and use a spoon to scoop the yam batter to deep fry until cook and golden brown.Serve with chilli sauce.
notes;you can use ,curry,celery,coriander leaves and any flavor.

JEERA RICE

Basmati rice is originated from indian.I have seen lot of Jeera Rice from indian blog.Is simple and easy to cook and I have all the spices.I used the normal cumin seed. I love it.

JEERA RICE
source; spice up the curry

Ingredients;
1 cup basmati rice
1 tbsp ghee
2 tsp cumin seed
1 bay leaves
2 cloves
1 cinnamon stick
2 cup water
1 tsp lemon juice (optional)
salt to taste

method;
1.wash basmati rice under running water until water run clear. soak rice in enough water for 20 min.
2.after 20 min,drain the rice in strainer and let it dry for 10 min.
3.heat ghee in a thick saucepan on medium heat,once hot,add bay leaves,cloves,cinnamon.You will get nice aroma from whole spices.
4.then add cumin seed and let them sizzle.
5.then add rice and saute them for a min.
6.add 2 cup of water,salt,lemon juice and put in electric rice cooker to cook .Fluff up rice with a fork
   and ready to serve.

DEEP FRIED CURRY SQUID RINGS

Deep fried squid is a delicious dishes and loved by everyone.you need to remove the tentacles,eyes and beak,gut the head and extract the ink sack. Get rid off the outer membrane and slice or cubed and can be cook in many variety of style

DEEP FRIED CURRY SQUID RINGS

Ingredients;
500g squid rings (removed film,clean,dried)
2 eggs (beaten)
1 tsp salt
1 litres cookin oil

Flour batter;
200g tempua flour
1 tsp curry powder
1 tsp salt

Mayonnaise dipping sauce (mixed)
2 tbsp mayonnaise
1 tsp curry powder

Method
1.Squid should be dried first,coat squid with egg and salt,set aside.
2.Heat up oil for frying.
3.Mix well flour ingredients. coat the squid with flour mixture and immediately deep fry in hot oil
   till crispy and gloden brown.
4.serve with mayonnaise dipping.
 .

GLUTINOUS RICE KUIH WITH GROUNDNUT AND RED BEAN PASTE.

Glutinous rice or sticky rice is used in many recipes in asia country.In chinese cooking,glutinous rice is used in both sweet and savory dishes including desserts.Today, I am going to cook this sweet snack using my sister recipes book.

GLUTINOUS RICE KUIH WITH GROUNDNUT&RED BEAN PASTE

Ingredients;
A; 200g white glutinous rice (soaked overnight,drained)
 B;150g ready packed red bean paste
C;100g roasted groundnut (rubbed off skins,milled)
     50g caster sugar

Method;
1.place drained glutinous rice and spread loosely in a dry shallow dish and steam over medium heat
  for half an hour or until the rice are translucent,soft and chewy.Once it cooked through,remove to
  big bowl and whilst still hot,pound it with a round wooden stick or rolling pin to make it slightly
  mushy.( I used mortar and pestle to pound the cooked rice).
2.In a plate mixed the caster sugar and  roasted grounded groundnut mix evenly. set aside.
2.Place the rice on top of greased clean plastic sheet,level it.Arange a roll of red bean paste on it.
  Roll up,flatten,cut into slice with a greased knife. and coat with the grounded groundnut.serve.
Note; after steaming for half an hour,the rice is bit dry ,add 1/4 cup of water,use spoon to mix  until the rice absorbed the water,cover and steam for a 1min,off heat.